Secretly Healthy Deep Dish Cookie Pie

APUSH exam is Wednesday. Ohmygosh.


No, I haven’t been baking when I ought to be studying. Today’s post is a recipe I tried a while back.

This healthy deep dish cookie pie comes from the beautiful, innovative, and health-conscious Chocolate Covered Katie and contains a secret ingredient.

“What is that?” you demand, suspicion evident in your eyes. You are leery of sneaky healthy ingredients concealed in your cookies.

I try to divert your attention. I could eat this cookie pie for breakfast every day. It’s out of this world. No one could ever surmise that it might be nutritious in the least.

You refuse to be deterred. “What is in the cookie pie?

I do not deceive you. This healthy confection tops the sugar- and white flour- laden, cloyingly honeyed, sugar-spike-inducing, often dry, prepackaged stuff they call “treats”.

Just as a simple, elegant black gown wins against a tastelessly ostentatious, garish, frilly dress displaying a hundred different colors.

Are you ready?

Garbanzo beans.

Garbanzo beans are good. They make everything better. Salad wouldn’t be salad without chickpeas on it. Carrots just wouldn’t be the same without roasted red pepper hummus in which to dip them. AND THIS COOKIE PIE IS THE MOST PALATABLE-LICIOUS DESSERT EVER!

Don’t knock it until you try it.

I know beans as a sweet may sound distasteful to you. Maybe since I’m Japanese, and Japanese desserts often involve sweetened azuki beans (my life wouldn’t be the same without taiyaki), I’m more open to it, but seriously. If you saw an ad for a high-fiber, high-protein dessert that tastes SWOON-WORTHY, my guess is you’d try it. And that product would probably be full of chemicals. THIS IS BETTER BECAUSE IT’S FULL OF BEANS. Read: low-cost health food.

But I’ve ranted long enough. I need to study! You, for your part, need to try this. If you turn away from this page now, you will be haunted forever by the thought of that which might have been. You will never forget this cookie pie. You will think of it, think of it…you will make it eventually.


And then you’ll take one bite and start making another one.

It is even better than a jelly doughnut. Ich bin ein Berliner!


Healthy Deep Dish Cookie Pie

From Chocolate Covered Katie


2 cans (500g) white beans or garbanzo beans, drained and rinsed

1 cup quick oats

1/4 cup unsweetened/natural applesauce

3 tbsp vegetable oil

2 tsp pure vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt (I omitted)

1 and 1/2 cups brown sugar (Stevia worked for me)

1 cup chocolate chips (I have also tried a lesser quantity of almonds, which tasted good)


Preheat oven to 350 degrees Fahrenheit.

Blend everything except chocolate chips in a food processor and process well, until smooth. Stir in chocolate chips.

Pour into a greased pan (Katie used a 10″ springform; I used my 9″ cake pan). Bake for about 35 minutes (try not to overbake).

As with all bean-based desserts, be sure to let the cookie pie cool completely before removing or cutting.



The Subaru Cherry Blossom Festival in Philadelphia started Tuesday, but the cherry trees are not quite ready yet! We live about an hour from Philadelphia, and we like to visit the city on weekends. Maybe we will go to see the cherry trees sometime soon.

The National Cherry Blossom festival started on March 20th and will last until the 13th this year. According to the bloom watch, the blossoms are not quite in bloom yet. I’m hoping to see the blossoms there, too, when they open!

The cherry trees in Washington, D.C., were first brought here from Japan in 1912 at the request of then-first lady Helen “Nellie” Taft, wife of William Howard Taft, who visited Japan and fell in love with the cherry trees she saw there. For over a century since then, people have been able to enjoy the beauty of this gift when they visit the Tidal Basin in spring.

Last March, my mother and I were visiting relatives in Osaka, Japan at the peak time of the sakura. I, like First Lady Taft, was enchanted and awestruck at the pulchritude of my ancestral land in full bloom.

In Japan, people celebrate the cherry blossom season with hanami, or flower viewing. People have parties under the sakura trees. When the parties are at night, they are called yozakura. Sakuramochi–cherry blossom mochi–is a popular treat, of course!

There are two types of sakuramochi, Kansai style and Tokyo style. In today’s post, I’ve provided you with Kansai style, but the recipe for Tokyo style is coming soon!


Kansai Style Sakuramochi


360 mL (1.5 U.S. cups or 2 Japanese cups) uncooked glutinous rice (mochi rice)

180 mL (.75 U.S. cups or 1 Japanese cup) uncooked Hukkura 10% milled brown rice (you can use regular white or brown rice; I like this brand because it has the taste of white rice while retaining the nutrition of brown rice)

1/4 cup Stevia in the raw or  white sugar

Optional: very minimal quantity red food coloring, to tint the rice (I left this out; I don’t think food dyes belong in my body!)

540 mL (2.25 U.S. cups or 3 Japanese cups) water

Anko (azuki bean paste)**

Salt-preserved sakura (cherry blossom) leaves (yes, they are edible, and very good!)


Rinse the rice.

Mix the food coloring, if using, with the water.

Soak the rice in the water for two hours, then add the sweetener and cook in your rice cooker until done. I was able to cook the rice on the stovetop half-successfully, but I do not recommend this method for glutinous rice…you’d be better off steaming it.

When the rice is done, mash it until the grains are half crushed, but still quite lumpy–you do NOT want to mash it until smooth!

Roll the anko into balls of your desired size (I estimate around 2 teaspoons?) and wrap the rice around the balls.

Rinse the sakura leaves several times until most of the salt is removed.

Wrap the sakura leaves around the sakuramochi. I did not have sakura leaves, but I did have salt-preserved blossoms, which worked as well.

Chill and enjoy, preferably under the boughs of a cherry tree in bloom!


**You can buy canned pre-made anko paste, or you can make your own. Boil azuki beans (or buy the beans canned, then rinse them thoroughly), add sweetener to taste (anko is supposed to be very sweet; I add about 1/4 cup Stevia in the raw to 1/2 cup cooked beans), and mash the beans to your desired lumpiness.


Recipe is from Cookpad